Description
Salsa Roja is a vibrant and smoky Mexican red table sauce made by roasting tomatoes, chili peppers, onion, and garlic, then blending with bold spices and fresh lime juice. Perfectly balanced with a touch of cumin and smoked paprika, this versatile salsa adds a fresh, zesty kick to tacos, chips, grilled meats, and more.
Ingredients
Scale
Vegetables and Peppers
- 4 medium ripe tomatoes
- 2 red chili peppers (such as guajillo or chile de árbol)
- 1 small white onion, chopped
- 2 cloves garlic, peeled
Seasonings and Others
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- Optional: 1/4 cup fresh cilantro, chopped
Instructions
- Roast Vegetables: Preheat a skillet or griddle over medium heat. Add the tomatoes, chili peppers, chopped onion, and garlic cloves. Roast for 8-10 minutes, turning occasionally, until the tomatoes and peppers are charred and softened, developing a smoky flavor.
- Soften Chili Peppers: Remove the chili peppers from the skillet and soak them in hot water for 10 minutes to soften. Once softened, remove the stems and seeds to reduce heat and bitterness.
- Blend Ingredients: Transfer the roasted tomatoes, onion, garlic, and the softened chili peppers to a blender or food processor. Add olive oil, ground cumin, smoked paprika, fresh lime juice, and a pinch of salt and pepper.
- Pulse to Desired Consistency: Blend the mixture until smooth or leave it slightly chunky, depending on your texture preference. Taste and adjust seasoning with more salt, lime juice, or spices as needed.
- Serve: Transfer the salsa roja to a serving bowl. Garnish with chopped fresh cilantro if desired. Serve warm or chilled alongside tacos, chips, grilled meats, or other favorite Mexican dishes.
Notes
- Adjust the type and amount of chili peppers to control the heat level of the salsa.
- For a smoother salsa, blend longer; for a more rustic texture, pulse briefly.
- The salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- Use fresh, ripe tomatoes for the best flavor and color.
- Roasting the vegetables adds a smoky depth, but you can also grill them for an even smokier taste.
